Parmigiano-Reggiano with Three Dipping Sauce Recipe The Swiss love their fondue, but when you have an authentic Grana cheese as wonderful and tasty as authentic Parmigiano-Reggiano or even Granglona Pecorino, why not enjoy their peak flavor straight-up? Here are three sauces that will make a perfect party appetizer to be served with drinks or at the beginning of a bigger meal. Ingredients: 20 chunks of Parmigiano-Reggiano, or 10 chunks of Parmigiano and 10 chunks of Il Granglona Pecorino BLACK OLIVE SAUCE: 8 ounce black olives, pitted 4 ounce extra-virgin olive oil Directions: 1. Place the olives in a food processor and process into a fine paste. 2. Continue processing while drizzling in the olive oil. 3. Scrape the sauce into a small bowl.PARSLEY SAUCE: 4 ounce fresh parsley, remove the leaves from the stems 4 ounce extra-virgin olive oil 1/2 small fresh jalapeno pepper, stem and seeds removed Trapani Fine Sea salt and freshly ground Tellicherry Black Pepper to taste Directions: 1. Coarsely chop the parsley and jalapeno and place them in a blender. Process until they become a smooth paste. 2. Continue blending while you drizzle in the olive oil. 3. Season to taste, and pour the sauce into a small bowl.
TOMATO SAUCE1-1/3 pound vine-ripe plum tomatoesIndia Tree Caster Sugar Trapani Fine Sea Salt and freshly ground Tellicherry Black Pepper to tasteDirections: 1. Peel the tomatoes and remove the seeds.2. In a saucepan, cook the tomato pulp on a low flame for about 90 minutes with olive oil, a pinch of sugar, salt and pepper. 3. Once cooked, pass through a vegetable mill.Arrange the Parmigiano-Reggiano and Il Granglona chunks on a platter. Place the sauces in small bowls around the cheese in order to be able to dip the chunks. serves 4
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